I wanna see a reality show with Gordon Ramsey where he takes all these "executive chefs" and really puts them to the test. Get an Olive Garden chef, Wendy's chef, Taco Bell chef, etc. and see what they can actually do or if their skills are on par with the 'meh' food they tout.

scottydoesntknow:I wanna see a reality show with Gordon Ramsey where he takes all these "executive chefs" and really puts them to the test. Get an Olive Garden chef, Wendy's chef, Taco Bell chef, etc. and see what they can actually do or if their skills are on par with the 'meh' food they tout.

scottydoesntknow:I wanna see a reality show with Gordon Ramsey where he takes all these "executive chefs" and really puts them to the test. Get an Olive Garden chef, Wendy's chef, Taco Bell chef, etc. and see what they can actually do or if their skills are on par with the 'meh' food they tout.

First, one of the ingredients McDonalds works with is a 16 year old fry cook. Second, McDonalds is in the business of feeding gourmands, not gourmets. I don't think Gordon Ramsey would fare well in a competition with a McDonalds chef over designing such food under such constraints.

scottydoesntknow:I wanna see a reality show with Gordon Ramsey where he takes all these "executive chefs" and really puts them to the test. Get an Olive Garden chef, Wendy's chef, Taco Bell chef, etc. and see what they can actually do or if their skills are on par with the 'meh' food they tout.

read an article a few years back about the executive chefs at those places. they're actually pretty impressive. not only do they have to make food that tastes good to a wide audience, it has to be easily put together by a mainly untrained staff, in a few minutes while maintaining the same quality around the world. its not the quality of a 5 star restaurant, but it still requires a fair bit of skill to create.

Theaetetus:'This is 100 per cent beef' he insists as he squishes the creamy looking pink stuff into a metal ring, 'just like in our restaurants.'

The outrage over that processed chicken slurry always made me larf. I mean, you've seen a chicken nugget, right? They're not making those out of actual chicken breasts, folks. It's an industrial process designed for continuous output of homogenous product. You get what you want, and you want cheap chicken nuggets.

"NO HORMONES (pork or poultry):Hormones are not allowed in raising hogs or poultry. Therefore, the claim "no hormones added" cannot be used on the labels of pork or poultry unless it is followed by a statement that says "Federal regulations prohibit the use of hormones."

The My Little Pony Killer:I refuse to believe that anybody who knows anything about food at all has anything to do with McDonald's.

Having worked developing flavors in the same building that houses a McD's lab, I can tell you that you're wrong. There is a tremendous amount of money involved here. If BK comes up with a clearly better alternative, people will head over there in a heart beat. McD's needs teams of chefs and scientists just to stay where it is.

theorellior:Theaetetus: 'This is 100 per cent beef' he insists as he squishes the creamy looking pink stuff into a metal ring, 'just like in our restaurants.'

The outrage over that processed chicken slurry always made me larf. I mean, you've seen a chicken nugget, right? They're not making those out of actual chicken breasts, folks. It's an industrial process designed for continuous output of homogenous product. You get what you want, and you want cheap chicken nuggets.

McDonald's uses 100% white meat chicken, which is a term regulated by the FDA. They grind up the white meat chicken and then press it and toss it in a tempura batter and do a quick fry of it, then freeze it.

The thing that always made me laugh were people to stupid to do a modicum of research and instead take the word of some random dude on the Internet.

/the rest I can go without//and truthfully, I haven't had McD's fries in over a year.

That's easy. First you julienne your fries, then you hit them with a puff of air to make them hollow. Seriously. They stay crispy because there isn't much to them except the crust.

I'm... gonna need a source on this. I'm pretty sure the reason they're so crispy is1. because they're fried while still frozen,2. the several liters of frier grease in which they're fried is always kept at the same absolutely perfect frying temperature (as opposed to the liter-or-so your home "deep" frier holds, and the wild temperature fluctuations that come from plunging cold potatoes into hot oil in a home fry-o-lator), and3. their fries are all julienned to the exact same thinness and cooked the exact same amount of time.

Gwyrddu:Rapmaster2000: but the fact the finished product looks nothing like the burgers served up in store doesn't seem to bother him.

But is that a picture of a real Big Mac, or just a fluffed up one made to look photogenic for their ads? A real Big Mac (or any other fast food item) usually looks less appetizing than the pictures.

Yeah, but I'm not going to mistake a Big Mac for a Quarter Pounder or a Whopper. The Big Mac is one of the most distinctive looking burgers sold. A smashed one in the store looks a bit more than "nothing like" the one the chef made.

tlchwi02:scottydoesntknow: I wanna see a reality show with Gordon Ramsey where he takes all these "executive chefs" and really puts them to the test. Get an Olive Garden chef, Wendy's chef, Taco Bell chef, etc. and see what they can actually do or if their skills are on par with the 'meh' food they tout.

read an article a few years back about the executive chefs at those places. they're actually pretty impressive. not only do they have to make food that tastes good to a wide audience, it has to be easily put together by a mainly untrained staff, in a few minutes while maintaining the same quality around the world. its not the quality of a 5 star restaurant, but it still requires a fair bit of skill to create.

Anyone who's surprised that McDonalds has some world class chefs is an idiot. If they didn't then the $4/hr worker would be the one determining what a Big Mac is.

meat0918:Theaetetus: [www.inquisitr.com image 450x338]'This is 100 per cent beef' he insists as he squishes the creamy looking pink stuff into a metal ring, 'just like in our restaurants.'

No, it isn't.

Mechanically separated beef is not allowed for human consumption, because of the risk of mad cow disease.

Meat and Poultry Labeling Terms

My fav is the No Hormones label on chicken and "chemical free"

"NO HORMONES (pork or poultry):Hormones are not allowed in raising hogs or poultry. Therefore, the claim "no hormones added" cannot be used on the labels of pork or poultry unless it is followed by a statement that says "Federal regulations prohibit the use of hormones."

meanmutton:McDonald's uses 100% white meat chicken, which is a term regulated by the FDA. They grind up the white meat chicken and then press it and toss it in a tempura batter and do a quick fry of it, then freeze it.

I'm not sure what you're trying to say, here. Ground up white meat chicken is pretty much a chicken slurry, although perhaps a strictly white meat chicken slurry. In the amounts needed to produce the number of McNuggets necessary, it's gonna look pretty much like the photo upthread, or worse.

Rapmaster2000:but the fact the finished product looks nothing like the burgers served up in store doesn't seem to bother him.

[i.dailymail.co.uk image 634x451]

[i.dailymail.co.uk image 634x526]

These look kind of close to me. Is this dry, British wit?

Not that close:In his, he used a top bun for the middle, while the model uses a bottom bun.In his, he put the cheese under the meat on the bottom burger, while the model puts the cheese on top where God intended it.And I believe he also screwed up pickle placement.

Theaetetus:Rapmaster2000: but the fact the finished product looks nothing like the burgers served up in store doesn't seem to bother him.

[i.dailymail.co.uk image 634x451]

[i.dailymail.co.uk image 634x526]

These look kind of close to me. Is this dry, British wit?

Not that close:In his, he used a top bun for the middle, while the model uses a bottom bun.In his, he put the cheese under the meat on the bottom burger, while the model puts the cheese on top where God intended it.And I believe he also screwed up pickle placement.

mc_hfcs:Angry Drunk Bureaucrat: basemetal: Screw that, show me how you make the fries so damned good.

/the rest I can go without//and truthfully, I haven't had McD's fries in over a year.

Soak the potato strips in water for an hour, changing the water halfway through.I go two hours, switching three or four times, but I don't think the extra hour does anything except make me feel better. But be sure to use COLD water.

The My Little Pony Killer: basemetal: Screw that, show me how you make the fries so damned good.

/the rest I can go without//and truthfully, I haven't had McD's fries in over a year.

That's easy. First you julienne your fries, then you hit them with a puff of air to make them hollow. Seriously. They stay crispy because there isn't much to them except the crust.I'm... gonna need a source on this. I'm pretty sure the reason they're so crispy is1. because they're fried while still frozen,2. the several liters of frier grease in which they're fried is always kept at the same absolutely perfect frying temperature (as opposed to the liter-or-so your home "deep" frier holds, and the wild temperature fluctuations that come from plunging cold potatoes into hot oil in a home fry-o-lator), and3. their fries are all julienned to the exact same thinness and cooked the exact same amount of time.

dopeydwarf:Angry Drunk Bureaucrat: basemetal: Screw that, show me how you make the fries so damned good.

/the rest I can go without//and truthfully, I haven't had McD's fries in over a year.

Soak the potato strips in water for an hour, changing the water halfway through.

This. That's how you make a proper crunchy fry.

Pretty much, actually it is best to keep changing water until it no longer gets cloudy when you put the potatoes in, there by leaching the extra (water soluble) starches out of them. Oh and use Cold water and/or an ice bath, not warm water.

Anybody see the episode of American test kitchen where they conclude the best way to make "home made" fries in a pan was to not put the fries in hot oil, but to put them in cold oil and then turn the heat up? Something about the way the starches react.....still haven't tried it.

And really?? People didn't know how to make the special sauce?? Heck if you just mix mayo, mustard, relish and ketchup you get darn close (really the tomoato would be the only extra you added by using ketchup)....stuff that goes on alot of burgers anyway! Everyone knew this right?

Still Me but in a different way: "Hi ObscureNameHere, it's your liver and blood calling. All this grease is starting piss me off. Now that you are over 40, I think I'll starting sending your ALT levels higher m'kay? Also, the arteries say cut out the damn salt already, your starting to clock in at 140/90."

Theaetetus:Rapmaster2000: but the fact the finished product looks nothing like the burgers served up in store doesn't seem to bother him.

[i.dailymail.co.uk image 634x451]

[i.dailymail.co.uk image 634x526]

These look kind of close to me. Is this dry, British wit?

Not that close:In his, he used a top bun for the middle, while the model uses a bottom bun.In his, he put the cheese under the meat on the bottom burger, while the model puts the cheese on top where God intended it.And I believe he also screwed up pickle placement.